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The Best Glazed Mixed Berry Scones
4.5 from 735 votes

The Best Glazed Mixed Berry Scones

The Best Glazed Mixed Berry Scones combine cold butter and a mix of frozen berries folded gently into a soft, lightly sweetened dough. Baking at a high temperature yields scones with golden edges and tender centers that hold bursts of berry flavor. A simple glaze of confectioners' sugar and cream or juice adds a sweet finish that complements the fruit and adds moistness to the crumb. These scones suit a breakfast or teatime treat when you want bakery-style pastries at home.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 8 scones
Calories: 393 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 2 cups all-purpose flour plus about 2 to 4 tablespoons for work surface and hands
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • pinch salt optional and to taste
  • ½ cup butter cold (1 stick, unsalted
  • 1 egg large
  • ½ cup sour cream lite is okay
  • 1 teaspoon vanilla extract
  • 1 mixed berries I used TJ’s frozen mixed berry blend which includes strawberries, raspberries, blueberries, blackberries; if using frozen, keep frozen so berries bleed/run less, heaping cup
  • 1 tablespoon lemon zest optional (I didn’t include any in scones shown, or orange zest
  • turbinado sugar raw, or coarse sugar, optional for sprinkling (granulated sugar may be substituted
  • 1 cup confectioners’ sugar
  • cream or substitute with orange or lemon juice, or milk, about 1 tablespoon

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
  2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  3. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
  4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
  5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
  6. Fold in the berries and optional zest.
  7. Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
  8. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
  9. With a large knife, slice round into 8 equal-sized wedges.
  10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
  11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
  12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
  13. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
  14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
  15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  16. Evenly drizzle the glaze over the scones before serving.

Notes

  • Store scones at room temperature in an airtight container for up to four days to keep them fresh.
  • If concerned about glaze storage, glaze only the scones you plan to eat immediately as glazing can affect shelf life.
  • Do not refrigerate glazed scones as this may dry them out.
  • Keeping berries frozen helps prevent their juices from bleeding excessively into the dough.

Nutrition Information

Serving 1 Calories 393kcal (20%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g (29%) Cholesterol 67mg (22%) Sodium 232mg (10%) Fiber 2g (8%) Sugar 29g (58%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 393

% Daily Value*

Serving 1
Calories 393kcal 20%
Carbohydrates 56g 19%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g 29%
Cholesterol 67mg 22%
Sodium 232mg 10%
Fiber 2g 8%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.